Kale, the basics

So many customers are wanting to add kale to their diets. And well you should, kale is considered a super food containing many vitamins, lots of fiber, it can lower cholesterol, had anti-inflammatory properties, and has flavonoids that may lower your risk of certain types of cancer.

To prepare you Kale, first rinse well in a tub of water. Though our kale is spray free, it is grown in the dirt, so give it a wash to get rid of any residual grit left behind after harvest. Fold your kale in half, and cut out the middle stem or rib. This rib has a longer cooking time than the leaves so to avoid mushy leaves, or a chewy stem, cut it out.

Stack your de-stemmed leaves on top of each other, roll up and slice into .5 inch slices.

Slice the stems into .25 inch lengths.

Steam the leaves and stems together for 10-20 minutes, serve with lemon juice and dill or Cilantro.

I’m usually a flash in the pan kinda gal. I like my veggies slightly undercooked and crunchy. Mushy overcooked veggies are a sin in our household. The exception to this rule is kale, under cooked kale has too much of a bitter taste for me. The longer I cook it, the sweeter it gets AND it’s a solid green, it takes a LOT of cooking to make it go mushy.

Alternatively, steam your kale until tender, then sautee in butter and garlic with some thyme.